Ingredients

• 250g/9oz caster sugar
• 8 medium free-range eggs
• 250g/9oz plain flour
• 50g/1¾oz butter
• melted
• 250g/9oz blueberries
• 100g/3½oz caster sugar
• 500ml/18fl oz double cream
• 1 vanilla pod
• cut in half lengthways and seeds scraped out
• icing sugar
• for dusting

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 22cm/9in round cake tins.
• For the génoise sponge
• place the sugar and eggs into a large bowl and whisk with an electric whisk until thick and pale.
• Gently fold in the flour and melted butter until smooth. Divide between the prepared cake tins.
• Bake for 20–30 minutes
• or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle
• turn out on to a wire rack to cool completely.
• To make the blueberry compôte and vanilla cream
• place the blueberries
• sugar and four tablespoons of water into a small saucepan. Place over a medium heat and simmer for 5 minutes. Remove from the heat and set aside to cool and thicken.
• Place the cream into a large bowl and add the vanilla seeds. Whip with a whisk until thick.
• To serve
• spread the cooled compôte over the top of one cake and top with the whipped cream. Place the other cake on top and dust with icing sugar.